Cream of Curried Peanut Soup

Southern Living NOVEMBER 2002

  • Yield: Makes 6 cups


  • 2 tablespoons butter or margarine
  • 1 small onion, minced
  • 3 celery ribs, minced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 1/2 cups chicken broth
  • 1 cup creamy peanut butter
  • 2 cups half-and-half
  • Garnish: chopped peanuts


Melt butter in a large saucepan over medium heat; add onion and celery, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in flour, curry powder, and red pepper until smooth; cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat to low, and simmer 20 minutes.

Stir in peanut butter and half-and-half; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Cool slightly.

Process mixture, in batches, in a food processor or blender until smooth. Garnish, if desired. Serve immediately.


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Cream of Curried Peanut Soup Recipe